Devilled eggs went out with the prawn cocktail and came back for the same reason: they are very good and they take ten minutes. The devilling is usually paprika and not much else. Bombay Chilli Crunch does the job properly, with mustard seeds and curry leaves and cashews going on last so they stay crisp against the soft yolk. Make them an hour ahead, top them at the door. Contains nuts, so say so if you are handing them around.
25 mins. Makes 24.
Ingredients
- 12 Eggs
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 4 tbsp Whole egg mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- Coriander, chopped, a small handful
- Salt, to taste
Method
- Eggs into already boiling water, 9 mins, then straight into iced water. Boiling water in, not cold water up, or they are impossible to peel.
- Peel, halve lengthways, and tip the yolks into a bowl. Whites onto the plate you are serving them on.
- Mash the yolks with the mayonnaise, mustard, lemon juice and 1 dessertspoon of the Plateit Bombay Chilli Crunch, taking oil and bits together. Salt to taste. It should be smooth and loose enough to pipe.
- Into a piping bag, or a sandwich bag with a corner cut off. Fill the whites, generously, so they dome.
- The remaining dessertspoon of Bombay goes over the top at the last minute, so the cashews and curry leaves are still crisp. Coriander over.
Make ahead: Fill them up to an hour before and keep them covered in the fridge. Top with the crunch as they leave the kitchen, not before.
